Prediction of Acid, Peroxide and Tba Values of Heat-Treated Palm Oil Using a Partial Least Squares–ordinary Least Squares Model Based on Fouriertransform Infrared Spectroscopy

Abstract

Palm oil is widely used for frying food and is often used for repeated frying up to 40 hr or even longer. Frying causes a gradual quality decrease during heating due to fat oxidation or hydrolysis. The quality of fats and oils is commonly monitored by acid, peroxide and thiobarbituric acid values (AV, PV and TBAV, respectively). This study aimed to use a partial least squares-ordinary least squares (PLS-OLS) model obtained from fourier-transform infrared (FT-IR) spectroscopy to predict AV, PV and TBAV values of heat-treated palm oil.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

“…Subsequently, in the oil extracted from Arabica/Robusta SCGs, the PV was as high as 5.21 ± 0.1 meqO 2 /kg in the study performed by Bijla and collective [ 31 ]. The primary products of lipid oxidation are gradually converted to secondary breakdown products such as aldehydes, ketones, carbonyls, trienes, and malondialdehyde, among others [ 32 ]. These by-products of fat oxidation give a rancid, unpleasant taste and are harmful to humans.…”

Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation

“…It is a commonly used method to determine the primary oxidation of lipids in food products. Hydroperoxides, the main byproducts of lipid peroxidation are highly labile and can undergo degradation, generating diverse secondary products like aldehydes, ketones, alcohols, and esters responsible for the deterioration of the sensory properties of foods rich in fat (Kusnandar et al, 2020). The PV in the range of 10–20 mEq/kg is considered rancid but still acceptable, and unacceptable for consumption above 20 mEq/kg (Izzreen & Noriham, 2011).…”

“…Secondary oxidation products such as malonaldehydes, formed during the breakdown of lipids contributes to the off‐flavors of oxidized oil and are commonly quantified with the TBA index (Kusnandar et al, 2020). The higher the TBA value, the greater the degree of lipid degradation, and oxidation in the food product (Ozogul et al, 2005).…”

“…The AV is an essential indicator of fat quality, characterizing the hydrolytic fat deterioration. It is the needed amount of potassium hydroxide (KOH) in mg to neutralize the organic acids present in 1 g of oil, and it is a measure of free fatty acids in the oil (Kusnandar et al, 2020).…”